Creamy Asparagus Risotto
Learn how to make perfect creamy asparagus risotto with this easy step-by-step recipe. Fresh spring asparagus meets rich Arborio rice for an elegant dinner.
Frequently asked questions
＋ − Can I make risotto ahead of time?
Risotto is best served immediately, but you can partially cook it and finish it later. Stop adding stock when rice is about 3/4 done, spread on a baking sheet to cool, then finish cooking when ready to serve.
＋ − What can I substitute for white wine?
You can replace white wine with additional stock, dry vermouth, or even white wine vinegar (use only 1 tablespoon). The wine adds acidity and depth, so a splash of lemon juice helps if omitting it entirely.
＋ − How do I know when the risotto is done?
Perfect risotto should be creamy and flow slightly when stirred, with rice grains that are tender but still have a slight bite (al dente). It typically takes 18-25 minutes of cooking time.
＋ − Can I use frozen asparagus?
Fresh asparagus works best for texture and flavor, but you can use frozen. Thaw completely and pat dry before using. Reduce blanching time to 1-2 minutes since frozen asparagus is already partially cooked.
Creamy Asparagus Risotto
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Bring a pot of salted water to boil. Add asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside, reserving a few tips for garnish.
- 2
In a separate saucepan, keep the stock warm over low heat. This will help maintain the cooking temperature when adding to the rice.
- 3
Heat olive oil in a large, heavy-bottomed pan over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- 4
Add Arborio rice to the pan and stir constantly for 2 minutes until the grains are lightly toasted and coated with oil. The rice should look slightly translucent around the edges.
- 5
Pour in the white wine and stir until it's almost completely absorbed by the rice. This should take about 2-3 minutes.
- 6
Add warm stock one ladle at a time, stirring constantly. Wait until each addition is almost absorbed before adding the next. This process takes about 18-20 minutes total.
- 7
During the last 5 minutes of cooking, fold in the blanched asparagus pieces. Continue adding stock and stirring until rice is creamy and tender but still has a slight bite.
- 8
Remove from heat and stir in butter, Parmesan cheese, lemon juice, and chopped parsley. Season with salt and pepper to taste. The risotto should be creamy and flow slightly when stirred.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
Reviews
No reviews yet — be the first to leave one!
Leave a review
You might also like
Read next
Roundup6 Festive Holiday Beans with Cranberries Recipes for Your Table
Planning your holiday menu? These bean and cranberry recipes pair perfectly for a festive dinner. Find simple, hearty, and seasonal ideas for your guests.
5 min read
RoundupThe Absolute Best Potatoes 5fix: Simple Recipes You Need to Try
Searching for the absolute best potatoes 5fix recipes? From crispy roasted wedges to creamy scalloped dishes, these kitchen staples are easy to master tonight.
4 min read